For October, our theme was Soup & Chili, and it was the perfect lunch on a cool, autumn day. Crock pots lined the back wall of our staff lounge, and the heavenly aromas wafted through the hallways. Sixth grade has latest lunch period, and I'm telling you it felt like torture to wait all day... but it was so worth it!!
My favorite soup was a pumpkin-apple soup, which I made on Sunday for my family to test their reactions. We've decided to add it to our Thanksgiving menu, and I'm thrilled to have another yummy pumpkin recipe to add to my repertoire!
The recipe comes from the October 2013 Food Network Magazine, which featured 10 Things to Make with Canned Pumpkin:
1. Simmer one 15-ounce can of pumpkin, 2 cups of chicken broth, 1/2 cup of cream, and 1/2 teaspoon of pumpkin pie spice, whisking for about 5 minutes.
2. Add 2 tablespoons of maple syrup.
3. Cook 1 cubed apple (I did about 3) in butter until soft.
4. Top the soup with apple and crumbled cooked bacon (optional).
I'm not a huge bacon fan (I know... I know... don't shoot me!), so I eat this without, and it is delicious! I also went ahead a dumped the apples right in the soup and they held up nicely. I used some green and yellow apples we got from a friend's tree, which added some extra sweetness. I think the red apples, which were used in the original recipe, almost tasted like potatoes in the soup.
The soup will be a creamy texture with just the perfect ratio of sweet and savory. I served it with some fresh multigrain bread from the bakery, which was delicious.